Southwest Lasagna
- 9 lasagne noodles
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 15 ounce container ricotta cheese
- 4.5 ounce can chopped chilis
- 1 can black olives, sliced
- 2 eggs
- 30 ounce jar spagetti sauce
- 2 teaspoon cumin
- 9 ounce package frozen corn
- 15 ounce can black beans
- 12 ounce (3 cups) shredded Monterey Jack cheese
Heat oven to 375°. Spray 13"x9" dish. Cook lasagne noodles to desired doneness. Brown ground beef. Drain. Add taco seasoning and water. Simmer 5 minutes until thickened. In small bowl, combine ricotta, chilis and eggs. Mix well. Add cumin to spagetti sauce and mix. To assemble, place 3 lasagne noodles on bottom of sprayed dish. Spread 1/3 of ricotta mixture, beef mixture, corn, beans sauce, black olives and cheese. Repeat twice. Bake at 375° 40 to 50 minutes. Let stand 10 minutes before serving.